Cara Cara Orange Curd

Description

Cara Cara oranges are a variety of nevel orange, and they are less acidic and sweeter thatn typical oranges. They have ruby red flesh which make them a great ingredient to use during the holidays, adding a bright, festive flash or color to your table when you want it to look its best.

Ingredients

2

Cara Cara oranges

1 T

lemon juice

1

egg (large)

2

egg yolks

1⁄4 c

sugar (granulated)

4 T

butter (unsalted, cut into cubes, softened)

pn

salt

Instructions

Zest one of the oranges. Slice both oranges in half and juice them. Pour the juice into a small saucepan over medium-high heat. Bring to a rapid simmer and cook, stirring, to reduce to about 1/4 cup, 2-4 minutes. Transfer to a measuring cup to cool, and stir in the orange zest and the lemon zest. Set aside.

In a large bowl, whisk together the egg, egg yolks, and sugar. When the orange juice has cooled to room temperature, whisk it into the egg mixture in a slow, steady stream.

Set a fine-mesh strainer over a clean bowl, and set aside.

Transfer the egg and juice mixture back into the saucepan. Cook, gently and constantly stirring, until the mixture turns into a pudding-like consistency, 6-8 minutes (or until the curd reaches 180˚F.) Strain the curd through the strainer to remove any bits of cooked egg and zest. Stir in the butter and a pinch of salt.

Store in a covered container in the refrigerator. It will keep about a week.